Chocolate Chip-Toffee Cheesecake

Chocolate Chip-Toffee Cheesecake

Slices of creamy cheesecake are loaded with crunchy toffee bits. The chocolate graham cracker crust is a tasty twist.

Prep Time

30

Minutes

Total Time

5:45

Hrs:Mins

Makes

12

servings

Crust
1 1/4
cups finely crushed chocolate graham crackers (18 squares)
2
tablespoons sugar
1/4
cup butter or margarine, melted
Filling
2
packages (8 oz each) cream cheese, softened
1/2
cup sugar
1
teaspoon vanilla
2
eggs
2
cups chocolate-coated toffee bits (from two 8-oz bags)
Topping
1/2
cup semisweet chocolate chips
2
tablespoons whipping cream
  1. Heat oven to 300°F. In medium bowl, mix crumbs, 2 tablespoons sugar and the butter. In ungreased 9-inch springform pan, press crumb mixture in bottom and 1 to 1 1/2 inches up side.
  2. In large bowl, beat cream cheese, 1/2 cup sugar and the vanilla with electric mixer on medium speed until smooth. Add eggs, one at a time, beating until smooth after each addition. Reserve 2 tablespoons of the toffee bits for garnish; gently stir remaining toffee bits into cream cheese mixture. Pour mixture into crust.
  3. Bake 50 to 60 minutes or until set. Turn off oven; leave door open 4 inches. Cool cheesecake in oven 30 minutes.
  4. Remove cheesecake from oven; place on cooling rack. Without releasing or removing side of pan, run metal spatula carefully along side of cheesecake to loosen. Cool 30 minutes. Run metal spatula along side of cheesecake to loosen again. Refrigerate uncovered until thoroughly chilled, at least 3 hours.
  5. In small microwavable bowl, microwave chocolate chips and whipping cream uncovered on High 20 to 30 seconds or until chips are melted and can be stirred smooth. Cool 5 minutes. Spread topping evenly over top of cheesecake. Sprinkle reserved 2 tablespoons toffee bits around outer edge. Refrigerate until topping is set, about 15 minutes. Remove side of pan before serving.
Makes 12 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Kitchen Tips
You can use mini chocolate chips instead of chocolate-coated toffee bits.
Allowing the cheesecake to cool in the oven for 30 minutes helps prevent cracking.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 480
    • (Calories from Fat 290),
  • Total Fat 33g
    • (Saturated Fat 20g,
    • Trans Fat 1g),
  • Cholesterol 100mg;
  • Sodium 290mg;
  • Total Carbohydrate 41g
    • (Dietary Fiber 1g,
    • Sugars 36g),
  • Protein 6g;
Percent Daily Value*:
    Exchanges:
    • 1/2 Starch;
    • 0 Fruit;
    • 2 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 0 Vegetable;
    • 0 Very Lean Meat;
    • 0 Lean Meat;
    • 1/2 High-Fat Meat;
    • 6 Fat;
    Carbohydrate Choices:
    • 3;
    *Percent Daily Values are based on a 2,000 calorie diet.